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A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat 一种检测绞肉掺杂物的低成本闭管法
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2023-01-02 DOI: 10.1080/08905436.2022.2163250
Sana Jafar, Fadia Waheed, K. M. Anjum, W. Shehzad, Muhammad Imran
{"title":"A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat","authors":"Sana Jafar, Fadia Waheed, K. M. Anjum, W. Shehzad, Muhammad Imran","doi":"10.1080/08905436.2022.2163250","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163250","url":null,"abstract":"ABSTRACT The increased public concern about adulteration and mislabelling of meat products has fueled a need for the development of fast, reliable, and cost-effective species detection methods. Hence, we developed a high resolution melt analysis (HRMA) for the discrimination of meat species commonly used in the meat industry and their possible adulterants. A universal primer pair spanning a ⁓238 bp fragment of mitochondrial 16S rRNA gene was designed to perform HRMA. The developed workflow was validated on standard meat samples, ternary meat mixtures of eight different species, and 56 commercial meat samples. Distinct melting profiles were generated for each species, several ternary meat mixtures, and commercial food samples. The assay was sufficiently sensitive to detect 0.003 ng/µl of DNA of every targeted species. In short, the developed HRM analysis is a rapid, cost-effective, and efficient species discrimination system for confirmation of meat origin.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"25 - 40"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45784187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity 植物乳杆菌B14胆汁盐水解酶（BSH）的定点突变证实了V58和Y65氨基酸对活性和底物特异性的重要性
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2023-01-02 DOI: 10.1080/08905436.2022.2164299
M. Öztürk, Zekiye Kılıçsaymaz, Cansu Önal
{"title":"Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity","authors":"M. Öztürk, Zekiye Kılıçsaymaz, Cansu Önal","doi":"10.1080/08905436.2022.2164299","DOIUrl":"https://doi.org/10.1080/08905436.2022.2164299","url":null,"abstract":"ABSTRACT The bile acids (BAs) de-conjugation is catalyzed by bile salt hydrolase (BSH) enzyme, that is an intestinal bacterial product and a member of the cholylglycine hydrolase (CGH) family. De-conjugated BAs alter BA-mediated signaling pathways such as glucose metabolism, energy homeostasis and lipid absorption and this makes the BSH clinically important. However, BSHs from different sources have a variable substrate preference to eight different bile salts. Although BSH is a well-studied enzyme, its molecular investigations based on BSH substrate recognition are not very well known. In this study, the relationship between substrate specificity of BSH from Lactobacillus plantarum B14 (LpBSH) and its loop II, the aliphatic-hydrophobic V58 and aromatic-hydrophobic Y65 residues in this loop was mutated and analyzed. While PCR-based site-directed mutagenesis was used to substitute V58 and Y65 amino acids for N58, F58, M58, C65, F65 and L65 amino acids, respectively, the BLR (DE3) strain of E. coli was used to express mutant recombinant LpBSHs (mrLpBSHs). Site-directed mutagenesis of LpBSH showed reduced activity of mrLpBSHs against six different BAs. Our results indicated that the V58 and mostly Y65 residues in loop II might be critical for the structural site that is involved in substrate specificity and catalysis. These findings suggested that V58 and Y65 residues of LpBSH might participate in substrate specificity and BSH substrate specificity may be dependent upon the collate group, rather than amino acid moieties. However, more mutagenesis-based investigation on other CGH family members are needed in order to understand the structure and substrate specificity relations of BSHs.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"74 - 88"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43221401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor 新型电位生物传感器选择性测定马苏里拉奶酪中的赖氨酸
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2023-01-02 DOI: 10.1080/08905436.2022.2163251
Felipe Jadán Piedra, C. Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado
{"title":"Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor","authors":"Felipe Jadán Piedra, C. Rojas, Gisela Beatriz Latorre Castro, Pedro Maldonado Alvarado","doi":"10.1080/08905436.2022.2163251","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163251","url":null,"abstract":"ABSTRACT The analysis of lysine represents a significant cost for the relevant food industries. The use of an enzymatic sensor would allow the reduction of time and cost of this analysis. An enzymatic sensor using lysine -α- oxidase (LOx) with a soluble enzyme sensor in combination with an oxygen electrode was optimized in this study to determine the lysine content in mozzarella cheese. Selective determination of lysine in mozzarella cheese is an indicator of quality and of ripening time. The potentiometric signal obtained due to oxygen depletion (consumed oxygen) during lysine oxidation was carried out during 100s in the soluble enzyme sensor. An optimal time sensor response to quantify the lysine content of 3.5s was calculated from the slope of reaction rates. The sensor was set at a potential of 0.6 mV. A positive linear relationship was found between consumed oxygen as a function of time (mg O2/L × s) and lysine concentration in the range of 30–1,300 µM, with a coefficient of R2 = 0.9968 for the soluble enzyme sensor. This system showed good specificity (KM = 0.03 mM), which continued during eight weeks of cheese ripening time. The analysis of lysine with the soluble enzyme sensor in mozzarella cheese samples revealed very good agreement with the determination performed through standard HPLC methodology, which validated the use of this sensor as an alternative and more efficient technique to evaluate dairy products.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"41 - 53"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42116251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent 木薯制品废水中戊糖球菌和毕赤酵母的益生菌和氰化物降解潜力
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2023-01-02 DOI: 10.1080/08905436.2022.2163252
K. Banwo, Janet Tosin Ojetunde, Titilayo D O Falade
{"title":"Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent","authors":"K. Banwo, Janet Tosin Ojetunde, Titilayo D O Falade","doi":"10.1080/08905436.2022.2163252","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163252","url":null,"abstract":"ABSTRACT Cassava tubers contain high levels of cyanogenic glucosides that are toxic when consumed. Lactic acid bacteria and yeast from the effluent generated during the processing of cassava products were assessed for cyanide degradation and probiotic potentials. Pediococcus sp. OG08 and Pichia sp. OG4 had higher bile salt tolerance (p < 0.05) in 0.3 % bile salts (82.5 %,77.7 %) and 0.5 % bile salts (69.3 %, 71.2 %) respectively. They displayed high potassium cyanide tolerance (Pediococcus sp. OG08, 45.7 % and Pichia sp. OG4, 44.7 %). Pediococcus pentosaceus OG08 and Pichia exigua OG4 resulted in the lowest residual cyanide content of 2.75 and 2.80 mg/kg respectively. The unfermented cassava flour had a residual cyanide content of 19.78 mg/kg. Pediococcus pentosaceus OG08 and Pichia exigua OG4 passed safety assessments, were valuable as probiotics due to their beneficial attributes. Cassava effluent possess valuable resource for potential probiotics.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"1 - 24"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49438412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface 葡萄表面可培养附生微生物群落多样性分析
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2023-01-02 DOI: 10.1080/08905436.2022.2163402
Y. Ranade, P. Pathak, M. Chandrashekar, S. Saha
{"title":"Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface","authors":"Y. Ranade, P. Pathak, M. Chandrashekar, S. Saha","doi":"10.1080/08905436.2022.2163402","DOIUrl":"https://doi.org/10.1080/08905436.2022.2163402","url":null,"abstract":"ABSTRACT The health and yield of grapes are affected by the microorganisms associated with the grapevine. The diversity of microorganisms present on the wine grape varieties is well defined whereas, the information associated with the microorganisms of table grape varieties remains scarce. In the present study, culture-dependent method was used to isolate the microbes present on the surface of the commercial white seedless table grape cultivar, Thompson Seedless at different stages of berry development. The microbial load of the grape berry surface increased as the berry progressed toward the ripening stage resulting in the identification of core bacteria (29), filamentous fungi (19) and yeast (3). A diversity analysis study also revealed that Cladosporium cladosporioides, was found in the vineyard on grapes from the early berry development stages, as an emerging pre-harvest pathogen. The study would help in understanding and exploiting the microbiota of table grape berry in agronomic and biotechnological applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"54 - 73"},"PeriodicalIF":1.8,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44455123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice 在3T3-L1细胞和高脂饮食诱导的C57BL/6小鼠中，研究了发酵苦苋菜醋的抗炎、抗脂肪生成和抗肥胖作用
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2022-10-02 DOI: 10.1080/08905436.2022.2124263
Jeong‐Muk Lim, Y. Yoo, Seong-Hyeon Lee, T. Jang, Kamala‐Kannan Seralathan, Eui-Yong Lee, H. Tae, Eun-Jung Yim, Do-Youn Jeong, B. Oh
{"title":"Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice","authors":"Jeong‐Muk Lim, Y. Yoo, Seong-Hyeon Lee, T. Jang, Kamala‐Kannan Seralathan, Eui-Yong Lee, H. Tae, Eun-Jung Yim, Do-Youn Jeong, B. Oh","doi":"10.1080/08905436.2022.2124263","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124263","url":null,"abstract":"ABSTRACT This study evaluated the bioactivity and anti-obesity effects of Aronia vinegar (AV) prepared using Acetobacter pasterurianus SRCM 101341. AV had higher ABTS and DPPH radical scavenging activity (92.16 and 93.80%) compared with commercial vinegar (CV). Total polyphenol, flavonoid, and anthocyanin contents in the AV were 15.06 mg GAE/mL, 2.85 mg QE/mL, and 7.59 mg C3GE/L, respectively. RAW 264.7 cells treated with 3% AV showed higher inhibitory effect on nitric oxide production (21.6%) compared to CV treated cells. Similarly, 3T3-L1 cells treated with 3% AV showed decreased lipid (12.1%) and triglyceride (10.1%) accumulation compared to CV treated cells. Furthermore, qRT-PCR studies showed that 3% AV treatment suppressed 0.62- and 0.67-fold expression of PPAR-γ and C/EBPα in 3T3-L1 cells. Additionally, oral administration of AV reduced body weight, fat, and serum lipid profile without any histopathological effect in 5-week-old C57BL/6 obesity-induced mice.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"328 - 350"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41548570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk 从酪乳中分离的益生菌的胆汁盐去结合和体外降胆固醇能力
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2022-10-02 DOI: 10.1080/08905436.2022.2124266
Hiren A. Dhameliya, V. Thakkar, R. Subramanian
{"title":"Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk","authors":"Hiren A. Dhameliya, V. Thakkar, R. Subramanian","doi":"10.1080/08905436.2022.2124266","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124266","url":null,"abstract":"ABSTRACT Hypercholesterolemia prevalence is increasing in most countries and it increases the risk of microvascular and cardiovascular diseases. Currently available treatments include the use of statins, fibrates, and bile acid sequesters. These treatments carry a risk of severe side effects on the host. Probiotics are well documented for their cholesterol-lowering abilities. The present study has demonstrated the screening of probiotic bacteria from buttermilk samples, their ability to deconjugate bile salts, and cholesterol-lowering ability in the media. Bile salt hydrolysis by the isolates was evaluated by direct plate assay, thin layer chromatography, and cholic acid estimation. The highest amount of cholesterol was removed in the presence of 0.3% bile. Co-precipitation of cholesterol along with cholic acid was also observed. Three isolates considered potent based on their performance through all the tests were identified by 16S- rRNA gene sequencing as PGB01- Lacticaseibacillus paracasei, PGB02- Lactiplantibacillus plantarum, and PGB05- Lacticaseibacillus paracasei subsp. tolerans.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"351 - 370"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44084611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah Cerrado Savannah Puçá和Gabiroba水果副产品的益生潜能
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2022-10-02 DOI: 10.1080/08905436.2022.2124520
Jéssica Andréia Pereira Barbosa, Marcos dos Santos Lima, Patrícia Amaral Souza Tette
{"title":"Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah","authors":"Jéssica Andréia Pereira Barbosa, Marcos dos Santos Lima, Patrícia Amaral Souza Tette","doi":"10.1080/08905436.2022.2124520","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124520","url":null,"abstract":"ABSTRACT This study investigated the prebiotic potential of by-products from Puçá (Mouriri elliptica Mart) and Gabiroba (Campomanesia adamantium (Cambess.) O. Berg) (PBP and GBP). The fermentative capacity of Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 was evaluated on PBP and GBP extracts. Their prebiotic activity scores were evaluated in the presence of two strains of Escherichia coli. PBP and GBP contain high levels of dietary fiber and significant content of phenolic compounds such as catechin and procyanidin B2. Probiotic cultivation in media with PBP and GBP showed increased bacterial counts and decreased pH values. Positive probiotic activity scores were found for all strains, such as increased production of short-chain fatty acids and consumption of glucose and fructose over time, indicating high metabolic activities. Therefore, the PBP and GBP have characteristics that indicate their prebiotic potential, and potentially are interesting components to increase the nutritional value of foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"371 - 393"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44346726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice 枯草芽孢杆菌发酵大豆提取物对小鼠的免疫调节作用
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2022-10-02 DOI: 10.1080/08905436.2022.2124265
Sekendar Ali, Biruk Tesfaye Birhanu, Eon-Bee Lee, Y. Quah, N. Boby, K. Suk, S. Lee, Seung-Jin Lee, Seung-Chun Park
{"title":"Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice","authors":"Sekendar Ali, Biruk Tesfaye Birhanu, Eon-Bee Lee, Y. Quah, N. Boby, K. Suk, S. Lee, Seung-Jin Lee, Seung-Chun Park","doi":"10.1080/08905436.2022.2124265","DOIUrl":"https://doi.org/10.1080/08905436.2022.2124265","url":null,"abstract":"ABSTRACT This study investigated the potential immunomodulatory effects of fermented soybean extract (FSE) in RAW264.7 cells and BALB/c mice. The expression of proinflammatory cytokines in RAW264.7 cells was measured after LPS stimulation in the presence or absence of FSE. Mice were orally administered 125, 250, and 500 mg/kg FSE for 21 days, and their immune response was analyzed. In RAW264.7 cells, FSE significantly reduced the expression of proinflammatory cytokines. In vivo experiments revealed significantly elevated splenocyte proliferation; neutrophil migration; phagocytic activities; expression of CD18+, CD4+, and CD8+ T cells; and expression of IL-2, IL-4, and IFN-γ. The major compounds in FSE were identified by GC–MS and by LC–MS/MS. Molecular docking analysis showed that daidzin, genistin and daidzein could potentially bind to the human high-affinity FcγRI–IgG complex to be involved in immunological responses. Taken together, FSE can be a candidate ingredient for health functional food with enhanced immunomodulating ability.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"303 - 327"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42382335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications 从乳制品中分离的短乳杆菌F20菌株益生菌生物表面活性剂的研究
IF 1.8 4区 农林科学
Food Biotechnology Pub Date : 2022-10-02 DOI: 10.1080/08905436.2022.2127758
Fatemeh Soleiman Meiguni, Somaye Imanparast, F. Salimi, F. Nemati
{"title":"The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications","authors":"Fatemeh Soleiman Meiguni, Somaye Imanparast, F. Salimi, F. Nemati","doi":"10.1080/08905436.2022.2127758","DOIUrl":"https://doi.org/10.1080/08905436.2022.2127758","url":null,"abstract":"ABSTRACT In recent years, probiotic bacteria have received considerable attention for biosurfactant (BS) production. In the current study, 80 bacteria were isolated from 70 dairy samples. F20 isolate was selected based on probiotic tests and identified by 16S rRNA method as Levilactobacillus brevis and introduced as valuable candidate for producing biosurfactant. The results of optimization by Central Composite Design (CCD) showed the maximal biosurfactant production at 2.75% of glucose, 3.625% of oil, and 4.25% of yeast concentration. The emulsification index E24 values of 17.14% and 37.5% were obtained in the presence of hexadecane and crude oil, respectively and the biosurfactant production by L. brevis decreased surface tension to 38.05 mN/m. The results obtained TLC and FTIR analysis have confirmed the presence of glycolipid and lipopeptide moieties in the structure of BS. This research indicated that L. brevis strain F20 could be a promising biosurfactant producer in the food and medicine industries.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"394 - 411"},"PeriodicalIF":1.8,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41981651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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